Are you trying to find a fulfilling, healthy, and hearty dish? Vegan Broccoli and Potato Bake features tender potatoes, colorful broccoli, and a perfectly baked, creamy plant-derived sauce. Vegan Broccoli and Potato Bake is perfect for meal prep or a family supper because it’s filling, tasty, and totally dairy-free. It is rich in organic goodness without compromising flavor!
NUMERICAL REVIEW:
- Diet Vegan dairy-free
- Course Casserole/main
- Cuisine Comfort food/American
- Cook time 40 minutes
- Prep time 15 minutes
- Working time 55 minutes
- Size of a single portion: One slice will be about a cup.
- Yield 6 servings
- Cooking mode Oven-based
- Difficulty level Easy
TOOLS
- A knife, sharp
- Aluminium foil
- Mixing bowl, large
- Whisk
- Baking dish(9 by 13 inches)
- Cutting board
- Saucepan
INGREDIENTS
- 3 cups of broccoli florets(fresh or steamed lightly)
- Salt and black pepper, to taste
- 4 thinly sliced russet potatoes, medium-sized
- Cornstarch, one tbsp.
- 1 cup of almond or any vegan milk(unsweetened)
- Smoke paprika, half a tsp.
- 1 cup of vegetable broth
- Powdered onion, one tsp.
- 1/2 cup of cashews
- Minced garlic, two cloves
- 3 tablespoons of nutritional yeast
- Olive oil, two tbsp.
INSTRUCTIONS
- Warm up the oven(empty) to 190 degrees C & begin working.
- Apply a thin coating of oil on all sides and the base of your baking dish.
- Now wash and peel the potatoes.
- Slice them thinly using a sharp knife and keep them away.
- Add almond milk, soaked cashews, salt, vegetable broth, pepper, nutritional yeast, cornstarch, pepper, garlic,
- smoked paprika, and onion powder to the blender jug.
- Adjust the blender jug on the machine and blend till you get a creamy and smooth paste.
ASSEMBLING
- Put half of the potatoes(sliced) in the dish’s bottom.
- On the layer of potato, layer half broccoli.
- Similarly, repeat the potato and broccoli layer.
- Then cover it with the sauce you just blended.
- Place foil to cover the dish and keep it inside the oven(already heated).
- After that, take off the foil and continue baking for the next ten minutes to have a golden-brown top.
- Shift the dish to the counter when potatoes are tender with a golden crisp top.
- Slice and serve this Vegan Broccoli and Potato Bake after ten minutes of removing it from the oven.
TIPS
- If you like soft, tender broccoli, then steam it a little. Otherwise, proceed with the raw one.
- You need to slice the potatoes so thinly for easy tenderizing and even cooking.
- Use a dash of cayenne pepper or flakes of red chili for a spicy kick.
- You may garnish it with shredded vegan cheese for those who love the cheesy finish.
HOW TO PRESERVE THE LEFTOVER
CHILLING
- Pack the remaining vegan bake in a container secured with an airtight lid. Refrigerate it for around four days.
FREEZING
- Divide this casserole into individual portions and pack them all in separate and sealed containers. Freeze them for about two months. Defrost, reheat in the oven, and enjoy whenever you want within the given time.
FAQs
May I use some other veggies?
- You may add the spinach, cauliflower, and zucchini as nutrient-packed and low-carb veggies.
Can I prepare the bake earlier?
- Yes, you can fully assemble and cover them 24 hours before, and keep them in the refrigerator. Bake it fresh and serve it any time within the next 24 hours.
NUTRITIONAL FACTS/SERVING
Portion size: One cup
Calories: ~210 kcal
Carbs in total: Twenty-seven grams
Fiber: 5 g
Net carbs: 22 grams
Fats: Nine grams
Sugar: 3 g
Proteins: Six grams
Sodium: 320 mg
